Name: Coconut Carrot Cake with Cream Cheese
Prep time: 25 min
Cook time: 35 min
Total time: 2 h
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 1/2 tsp baking soda; 1 1/2 tsp baking powder; 1/2 tsp salt; 2 tsp ground cinnamon; 1/2 tsp ground nutmeg; 1 cup granulated sugar; 1/2 cup brown sugar; 3 large eggs; 3/4 cup vegetable oil; 2 tsp vanilla extract; 2 cups shredded carrots; 1 cup sweetened shredded coconut; 1/2 cup crushed pineapple, drained (optional); 1/2 cup chopped walnuts or pecans (optional); 8 oz cream cheese, softened; 1/2 cup unsalted butter, softened; 3 cups powdered sugar; 1 tsp vanilla extract (for frosting); Extra shredded or toasted coconut for garnish (optional)

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Why You’ll Love This Recipe

This cake brings together the comforting, spiced flavor of traditional carrot cake with the sweet, nutty essence of coconut. It’s moist, tender, and perfectly balanced—not too sweet and with just the right amount of texture. The cream cheese frosting adds a luscious, slightly tangy finish that complements the cake beautifully. Whether you’re a carrot cake purist or looking to try something new, this version is sure to become a favorite.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Baking soda
Baking powder
Salt
Ground cinnamon
Ground nutmeg
Granulated sugar
Brown sugar
Eggs
Vegetable oil
Vanilla extract
Shredded carrots
Sweetened shredded coconut
Crushed pineapple, drained (optional for extra moisture)
Chopped walnuts or pecans (optional)

For the cream cheese frosting:

Cream cheese
Unsalted butter
Powdered sugar
Vanilla extract
Shredded coconut (for garnish, optional)

Directions

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line with parchment paper.
In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
In another bowl, beat together the eggs, granulated sugar, brown sugar, oil, and vanilla extract until well combined.
Gradually mix the dry ingredients into the wet mixture until just combined.
Fold in the shredded carrots, coconut, pineapple (if using), and nuts (if using).
Divide the batter evenly between the prepared pans.
Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
For the frosting, beat cream cheese and butter until smooth. Add powdered sugar and vanilla extract, then beat until light and fluffy.
Once the cakes are cool, spread frosting between the layers, then frost the top and sides. Garnish with extra shredded coconut if desired.

Servings and timing

This recipe makes 10–12 servings.
Prep time: 25 minutes
Cook time: 35 minutes
Cooling and frosting time: 1 hour
Total time: Approximately 2 hours

Variations

Pineapple-Free: Omit the crushed pineapple for a more traditional texture.
Raisin Addition: Add ½ cup of golden raisins for added sweetness and chewiness.
Gluten-Free Version: Use a 1:1 gluten-free flour blend and ensure your baking powder is gluten-free.
Coconut Cream Frosting: Add a tablespoon of coconut cream to the frosting for extra tropical flavor.
Sheet Cake Format: Bake in a 9×13-inch pan for easier serving—adjust bake time to 40–45 minutes.

Storage/Reheating

Store the cake in an airtight container in the refrigerator for up to 5 days.
Bring slices to room temperature before serving for the best texture.
To freeze, wrap unfrosted cake layers tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge before frosting and serving.

FAQs

Can I make this cake without coconut?

Yes, simply omit the coconut if you prefer a more classic carrot cake.

Can I use pre-shredded carrots?

It’s best to shred fresh carrots for better moisture and texture, as pre-shredded carrots can be too dry.

Is the pineapple necessary?

No, but it does add extra moisture and a subtle sweetness. If you prefer a denser cake, you can skip it.

Can I use coconut oil instead of vegetable oil?

Yes, melted coconut oil works well and enhances the coconut flavor. Be sure it’s in liquid form before mixing.

What kind of coconut is best?

Sweetened shredded coconut is ideal, but you can use unsweetened for a less sweet result.

Can I make this cake in advance?

Yes, you can bake the cake layers a day in advance and frost them the next day. Store them wrapped at room temperature or in the fridge.

How do I prevent the cake from being too dense?

Be sure not to overmix the batter and avoid packing the flour when measuring. Use freshly shredded carrots for best results.

Can I use this recipe for cupcakes?

Absolutely. This recipe yields about 24 cupcakes. Bake at 350°F for 18–22 minutes.

Does the cake need to be refrigerated?

Yes, because of the cream cheese frosting, it’s best to store the cake in the fridge.

Can I toast the coconut garnish?

Yes, toasted coconut adds a beautiful golden color and deeper flavor—just bake it at 350°F for 5–7 minutes until golden.

Conclusion

This Coconut Carrot Cake with Cream Cheese is a delightful and flavorful twist on a beloved classic. With its moist crumb, layers of texture from coconut and carrots, and luscious cream cheese frosting, it’s a dessert that brings comfort and a touch of the tropics in every bite. Perfect for gatherings or weekend baking, this cake is sure to impress and satisfy.